10 Steps to Baking the Perfect Vanilla Bean Cake (Baker’s Secret!)
This classic vanilla bean cake elevates simple vanilla flavor to extraordinary heights with real vanilla beans, creating a moist, tender crumb studded with gorgeous vanilla specks. Three layers of buttery cake are filled and frosted with silky vanilla bean buttercream for a dessert that’s elegant in its simplicity yet impressive enough for any celebration. The secret lies in quality ingredients, proper technique, and patience—resulting in bakery-quality cake that proves vanilla is anything but boring.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours (including cooling time)
- Yield: 12 servings (three 8-inch layers)
- Category: Dessert, Cake, Special Occasion
- Method: Baking, Layer Cake
- Cuisine: American, Classic Bakery
- Diet: Vegetarian
Ingredients
Vanilla Bean Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 vanilla beans, split and scraped (or 2 tablespoons vanilla bean paste)
- 2 teaspoons pure vanilla extract
Vanilla Bean Buttercream:
- 1½ cups unsalted butter, softened
- 6 cups powdered sugar, sifted
- ⅓ cup heavy cream
- 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Optional Simple Syrup:
- ½ cup sugar
- ½ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour three 8-inch round pans, line bottoms with parchment.
- Split and scrape vanilla beans. Mix seeds with vanilla extract. Set aside.
- Whisk together cake flour, baking powder, and salt. Set aside.
- Beat butter 2 minutes until creamy. Add sugar, beat 5-6 minutes on medium-high until very light and fluffy.
- Add eggs one at a time, beating 30 seconds between additions. Add vanilla mixture, beat until combined.
- Whisk together buttermilk and oil. With mixer on low, add flour in 3 additions alternating with buttermilk mixture in 2 additions, beginning and ending with flour. Mix just until combined.
- Divide batter evenly among pans (about 550g each). Tap pans on counter to release air bubbles.
- Bake 25-30 minutes until toothpick comes out clean and tops spring back. Cool in pans 10 minutes, then turn out onto racks to cool completely.
- Make buttercream: Beat butter 3-4 minutes until smooth. Add vanilla, then gradually add powdered sugar. Add cream and salt, beat 4-5 minutes until fluffy.
- Level cakes if needed. Place first layer on plate, spread 1 cup frosting. Repeat with second layer. Add final layer bottom-side up. Apply thin crumb coat, chill 15-20 minutes. Apply final frosting layer and decorate.
Notes
- Real vanilla beans provide superior flavor and visual appeal; vanilla bean paste is acceptable substitute
- All ingredients must be room temperature for proper emulsification
- Use cake flour, not all-purpose, for tender crumb
- Cream butter and sugar for full 5-6 minutes—this creates light texture
- Don’t overmix once flour is added—mix just until combined
- Simple syrup brushed on layers adds moisture and helps cake stay fresh
- Unfrosted layers freeze beautifully for up to 3 months
- Fully frosted cake keeps refrigerated for 5 days
- Bring refrigerated cake to room temperature before serving for best texture
Find it online: https://recipya.com/vanilla-bean-cake-recipe-10-steps-baking/